(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

SEAFOOD RECIPESFISH Recipes pg 2MAHI MAHI RECIPES >>>>> >  Grilled Mahi-Mahi w/Tomatoes


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.



Food & Wine Annual Cookbook 2008
Food & Wine Magazine
Active: 30 min
Total: 2 hr 45 min
4 Servings


• 4 large plum tomatoes, halved lengthwise
• 1 pound yellow cherry tomatoes, halved
• Extra-virgin olive oil, for drizzling
• Salt and freshly ground black pepper
• 1 garlic clove, thinly sliced
• 2 teaspoons red wine vinegar
• Four 6-ounce skinless mahimahi fillets
• 8 small basil leaves, for garnish


1. Preheat the oven to 225°F. Arrange the plum tomatoes and half of the cherry tomatoes cut side up on a rimmed baking sheet. Drizzle the tomatoes with olive oil and season with salt and pepper. Scatter the garlic slices on top. Turn the plum tomatoes cut side down. Bake the tomatoes for about 2½ hours, or until they are shriveled but still moist. Transfer the tomatoes to a bowl. Pull off and discard the plum tomato skins.

2. Meanwhile, puree the remaining cherry tomatoes in a food processor. Working over a medium bowl, pass the puree through a fine-mesh strainer, pressing on the solids. Stir the red wine vinegar into the tomato jus and season with salt.

3. Light a grill or heat a grill pan. Lightly rub the mahimahi fillets with olive oil and season with salt and black pepper. Grill the fillets over high heat, turning once, until they are lightly charred and cooked through, about 8 minutes.

4. Pour the tomato jus onto 4 plates and set the mahimahi fillets on top; spoon the roasted tomatoes alongside. Garnish with the basil leaves and serve.
—Jean-Georges Vongerichten

Make Ahead: The roasted tomatoes and tomato jus can be refrigerated overnight. Rewarm before serving.

Wine: Tart, citrusy Riesling.

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website. 
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages